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Preparation

For the potatoes and salmon:

Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20–25 minutes.

Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25–30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.

For the dressing:

Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.

For the yogurt:

Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.

For the herbs and assembly:

As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.

Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you’d like to skip this step, we get it. Chop herbs instead.)

Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.

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Recent Reviews

@lizlopesduguay from Newport, RI If you haven't already thought of this, make your own prepared horseradish with the remaining tuber. It's simple enough, basically shredded HR and vinegar, and there are thousands of recipes out there.

txlady2 /

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This is an easy and delicious recipe. I've cooked salmon at 250 before in a smoker - in the oven for about a half hour it was absolutely perfect. Also was excellent cold the next day so an easy alternative to poaching for a do ahead summer meal. I don't love horseradish but my husband does - the yogurt, olive oil, salt and horseradish cream I used was really great - and you can adjust the amount of horseradish you add to taste. Let it sit for at least an hour if possible. Potato salad also simple and a great combination. I used regular herbs and added toasted ground fennel seeds to the salmon when cooking. A real
winner.

crmorris from Maine /

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Very interested to hear reviews. We do salmon 2x a month, usually a full fillet smoked on the Weber. Can't say we've ever cooked salmon at such a low temp @250, oven or grill.

dmfenn from Louisville, KY /

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Recently made this recipe this weekend. The salmon was very moist and I enjoyed the potato salad, especially made with yogurt . A nice touch. It is not a difficult recipe and can be prepared in one hour. I did use fresh horseradish but wondering if prepared horseradish can be used as I don't know what to do with the rest of the tuber.